Piccalilli

Name: Piccalilli
Yield: Makes about 2½ quarts (2.5 L)
Ingredients: 3 tablespoons honey; ⅓ cup (50 g) mustard powder; ⅓ cup (50 g) ground turmeric; 6 tablespoons (65 g) fine cornmeal; 3 cups (720 ml) apple cider vinegar; 1 cup (200 g) sugar; 1 tablespoon cumin seeds, crushed; 1 tablespoon coriander seeds, crushed; 1 tablespoon yellow mustard seeds; 10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery), chopped into bite-size pieces; 10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery), chopped into bite-size pieces; 10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery), chopped into bite-size pieces; 10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery), chopped into bite-size pieces; 10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery), chopped into bite-size pieces; ⅓ cup plus 1 tablespoon (110 g) kosher salt; 10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery), chopped into bite-size pieces; 10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery), chopped into bite-size pieces

Preparation info

Makes about
2½ quarts

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Ingredients

10 cups (1.3 kg) mixed vegetables (red peppers, cucumbers, zucchini, cauliflower, onion, celery

Preserve
Vegetarian
Gluten-free

Method

In a large bowl, combine the vegetables with ⅓ cup (90 g) of the salt. Cover with a tea towel and let sit in a cool place for 24 hours. The next day, rinse the vegetables with very cold water and drain well.

In a blender, combine ½ cup (120 ml) of the vinegar with the cornmeal, turmeric, mustard powder and seed, coriander seeds, and cumin seeds. Set aside.

In a 4- to 5-quart (4-